I've always wanted to make my own bagels but thought it would be too difficult. This was TOO EASY! I added a cup of raisins and a tablespoon of cinnamon. Next time I might cut back cause they were too sweet. I also added one and one half tsp of vital wheat gluten to make them chewier. I live and grew up in Bergen county NJ and our bagels are massive so I actually only made 4 bagels out of this recipe to get the size I was used to. They didn't rise too much but I'm sure that was my fault for playing with the dough so much when I was trying to figure out the right size. I will definitely make again and since I'll be better prepared, I'm sure they'll turn out even better.
So, I just made these again. I did everything the same except use less cinnamon, more vital wheat gluten, and I made six (they're so small!). Both times I've found they are very dense and chewy which I love but I just wish they would have a little more fluff to them. They barely rise in the oven. They're still fantastic but I'm striving for bagel store fantastic and I can't seem to get it. Maybe I'll go there and ask them what I'm doing wrong. BTW: I made sure not to mess with the dough nearly as much.
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I've always wanted to make my own bagels but thought it would be too difficult. This was TOO...